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Almond Caramel Bite

How to Make Caramel Chocolate Turtles

 

Chocolate Caramel Truffles Recipe

Truffles:

10 oz. dark chocolate, finely chopped
1/2 pound of Bulk Peter's Caramel, microwaved in 30-second intervals to melt, being careful not to scorch.

Finishing: 1/2 C. unsweetened, Dutch-process cocoa powder


Place chopped chocolate in medium bowl and pour caramel over it. Let sit for 1 minute, then gently whisk mixture until it is blended and smooth. Cover and refrigerate until cold and solidified, about 2 to 3 hours.

To shape truffles, use truffle scoop and roll chocolate/caramel mixture into balls. Put truffles on waxed paper. Refrigerate truffles 15 to 20 minutes, or until firm.

To coat truffles, sift cocoa into medium bowl. Drop several truffles into the bowl and quickly toss them in cocoa. Set each truffle into a small candy cup (or layer them in a storage container on sheets of parchment paper). Refrigerate, covered, until needed (they also freeze perfectly).

Store in an airtight container in the refrigerator for 3 weeks, or in the freezer for up to 2 months.

Makes 50 to 85 truffles, depending on size.

 

Pink Candy Bar

EASY Chocolate/Caramel-Dipped Pretzel Recipe

Melt 1/2 pound of bulk caramel in microwave in 30-second intervals to avoid scorching, stirring to distribute heat.

Melt 1/2 pound of Guittard molding chocolate in the same way.

Dip the pretzel into the caramel and use the dipping tool to make sure the entire pretzel is covered, or only cover part of it for an artistic look. Let cool for 2 minutes.

Dip the caramel-coated pretzel into the chocolate and coat the same way you did with the caramel.

Place on waxed paper and place in refrigerator to cool for a nice shiny appearance.

Or, while the chocolate is wet, add confetti candy to the top for a dash of color

 

What is caramel?

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